Go Back

Capsicum Potato Curry

Print Recipe

Ingredients
  

  • 3 medium Capsicums ( Bell Pepper ) chopped into bite size pieces
  • 2 medium Potatoes cut into cubed
  • 2 medium Onions or 1 large onion chopped
  • 1/2 inch Ginger finely chopped
  • 3 cloves Garlic finely chopped
  • 1 Green Chili finely chopped
  • 1 Tomato finely chopped
  • 2 tbs Cooking oil
  • 1/2 tsp Cumin seeds
  • 1 tsp Turmeric
  • 1/2 tsp Garam Masala
  • 1 tsp Salt (or adjusted for taste)

Instructions
 

  • Instructions for Roasting Capsicum
    1. Heat a pan over medium heat and add 1 teaspoon of oil.
    2. Place the chopped green bell pepper in the pan, skin side down.
    3. Roast until the skin blisters and turns black in spots. Stir the capsicum on between to ensure that the capsicum is roasted well. Remove from heat and let it cool.
    Cooking Potatoes
    Making the base with onions garlic ginger and tomatoes:
    1. Heat 2 tablespoon of oil in a deep pan or kadai over medium heat.
    2. Add cumin seeds and Let them splutter.
    3. Add chopped onions. Sauté on medium heat until the onions turn translucent. ( 7-10 minutes)
    4. Add chopped ginger and garlic. Cook for 5-7 minutes and mix turmeric powder, Garam masala, and salt.
    5. Add chopped tomatoes to the pan. Mix well and cook until the tomatoes turn soft and the oil starts to separate
    4. Add diced potatoes to the pan. Mix well to coat the potatoes with the spices. Mix until the potatoes are well coated with the spices.
    5. Cover the pan and cook the potatoes on low to medium heat, stirring occasionally.
    6. Add a splash of water if needed to prevent sticking. Cook until the potatoes are tender and cooked through, approximately 15-20 minutes.
    7. Add the roasted and chopped capsicum to the pan. Mix gently to combine all the ingredients.
    8. Add dried fenugreek leaves and let it simmer for a few minutes to let the flavors meld together.
    9. Check for seasoning and adjust salt and spice levels according to your taste.
    10. Serve the delicious capsicum potato curry hot with roti, naan, or rice.